Japanese chicken curry in celebration of returning to blogging (at last)

Hi everyone, It's such a long time since my last blog post. In fact is was way back on 1st March with a hospital update just days before my last (and hopefully final) operation.

During my long stay in hospital, in periods of feeling reasonably well, I spent a lot of time checking out recipes and what my other blog friends had been cooking up. Having read some blogs with Japanese recipes, reminded me of my love for Japanese cuisine and prompted the blog post a renewed love affair with japanese food which also happens to be Barry's favourite cuisine, despite mine being chinese!

One dish I've always wanted to create is a Japanese curry and as such have trawled the internet on many occasions in order to make my own spice mix. However, the very few I found sounded very unauthentic or suggest purchasing S&B golden curry cubes so eventually I gave in and bought some online from Japanese Kitchen. My thinking was that if I liked the flavour I would endeavour to recreate my own spice mix. With great surprise I was however shocked to discover the flavour is much like my homemade chinese curry sauce!!!

Before posting the recipe below, I would just like to say "thank you" to all who sent me messages during and after my stay in hospital and the support during the many months of my getting well again. I appreciate all of you, family and friends alike.

Japanese Chicken Curry (serves 4) adapted from S&B packet instructions

1 x 100g pkt S&B Medium hot curry sauce cubes

3 x medium carrots (peeled & sliced)

3 x medium potatoes (peeled and cubed)

1 x medium onion (peeled and cut in 8ths)

450g chicken (cubed)

3 x garlic cloves (minced)

1" piece of ginger (peeled and grated)

620ml water

Stir fry chicken pieces with groundnut or veg oil until just cooked through, remove from wok and set aside.

Add a little more oil to wok and sStir fry onion chunks for 5 minutes until beginning to brown, add garlic and ginger and stir fry for a few more minutes, stir in carrots and potatoes.

Stir in the water, bring to a boil and simmer with lid on until potatoes just cooked through.

Break up the curry cubes and add to wok, stir well to combine, simmer for a further 5 minutes (add a little more water if too thick).

Add chicken back to wok, stir well and continue to simmer for a couple of minutes to heat chick through.

Serve with plain boiled rice.

My thoughts: The packet says it serves 5, but personally I would say 4! Very nice a definite must try.  However in future I'll just use my homemade chinese curry sauce as it tasted very very similar! Adding the potatoes was great, the sauce was a little thick despite adding extra water, but this definitely felt like a winter stew dish. Therefore, the next time we have this dish will be when it's cold, raining and simply horrible weather outside!